Ingredients:

  • 1 cup Dry Brut Champagne
  • 1/4 cup granulated sugar
  • 1 tsp fresh lemon juice
  • 1.5 cups cold heavy whipping cream (minimum 36% fat)
  • 1/2 cup cold mascarpone cheese
  • 1 tsp pure vanilla bean paste
  • 1/4 cup fresh pomegranate arils

Instructions:

  1. In a small stainless steel saucepan over medium heat, combine 1/2 cup of the champagne with the granulated sugar. Simmer for 5 minutes until the mixture reduces by half into a light syrup.
  2. Remove from heat and stir in the remaining 1/2 cup of cold champagne and the lemon juice. Transfer the mixture to the freezer for 8 minutes to chill rapidly.
  3. In a chilled large glass mixing bowl, combine the heavy cream, mascarpone cheese, and vanilla bean paste. Start the mixer on low to break up the mascarpone, then increase to medium-high speed. Whip until the mixture forms stiff, structured peaks.
  4. Slowly drizzle the chilled champagne reduction down the side of the bowl while whisking on low speed. Use a silicone spatula to gently fold the mixture until fully incorporated.
  5. Spoon or pipe the mousse into 6 champagne flutes or coupe glasses. Top with fresh pomegranate arils and optional edible gold leaf before serving.